Nadine Stadelmann

The Climb

Hotel kitchens are a training ground for timing, discipline and restraint, and Nadine Stadelmann built her base at Hotel Villa Honegg in Ennetbürgen in exactly that register. As sous-chef there until 2025, she worked inside a rhythm where service depends on precision and plates leave the pass only when they are ready to hold together. That path continued without a break in the house: since 2025, Stadelmann has led the kitchen as Head Chef at Hotel Villa Honegg, a progression that reads as accumulation rather than reinvention.

Today

Local sourcing sits at the center of Stadelmann’s cooking, with producers treated as part of the kitchen’s working network rather than as a supply chain at a distance. She describes that practice plainly: “I work closely with local producers and love to go on a journey of discovery myself - whether it's picking mushrooms in the forest or finding special ingredients directly from our surroundings.” The method is practical and regional: ingredients, terrain and season all shape the result. Discovery, in her case, is not a slogan but a working habit. Forest foraging, direct sourcing and attention to what is close by all feed a kitchen that stays alert to place. The result is a style grounded in observation, where technique serves the ingredient and the ingredient is read in context. Taking over as Head Chef on March 1, 2025 marks a formal step in that continuity. Stadelmann put it simply: “I am incredibly excited to be taking on the role of Head Chef from March 1, 2025!” The timing matters, but so does the setting: Hotel Villa Honegg in Ennetbürgen remains the house where her craft was already being shaped from within, first as sous-chef, now in charge of the kitchen.

In Their Words “I work closely with local producers and love to go on a journey of discovery myself - whether it's picking mushrooms in the forest or finding special ingredients directly from our surroundings.”